光散射学报, 2016, 28 (1): 56, 网络出版: 2016-04-01
三种山姜干粉的红外光谱对比分析
A Comparison Analysis of Infrared Spectrum to Three Kinds of Alpinia Japonica Powder
红外光谱 山姜干粉 对比分析 Fourier transform infrared (FTIR) spectroscopy Alpinia Japonica powder comparison analysis
摘要
本文采用傅立叶变换红外光谱(二阶导数谱)法对三种山姜干粉红外吸收光谱进行了对比分析。山姜块根干粉中含有蛋白质(氨基酸)、姜辣素与二苯基庚烷、单糖与多糖(包括淀粉)。三种山姜糖类的化学成分的类型绝大多数是相同的, 但不同类型糖的相对含量有一定的差异。三种山姜β转角构型的蛋白质含量近似相等。桂南山姜的β转角构型的蛋白质含量较高, 宽唇山姜的β折叠构型的蛋白质含量较高。
Abstract
In this paper, a comparison analysis of infrared absorption spectrum has been done to three kinds of Alpinia Japonica powder.The tuberous root of Alpinia Japonica powder contains protein (amino acid), gingerols and diarylheptanoids, monosaccharide and polysaccharides (including starch).The most of type of the chemical composition of three Alpinia Japonica sugar is the same, but the relative content of different kinds of sugar have certain differences.The protein content of β- Angle configuration to three kinds of Alpinia Japonica is approximately equal.The protein content of β-Angle configurations to Alpinia guinanensis D.Fang et X.X.Chen is higher, β- folding conformations to Alpinia platychilus K.Schum is higher.
李家旺, 刘艳, 司民真. 三种山姜干粉的红外光谱对比分析[J]. 光散射学报, 2016, 28(1): 56. LI Jia-wang, LIU Yan, SI Min-zhen. A Comparison Analysis of Infrared Spectrum to Three Kinds of Alpinia Japonica Powder[J]. The Journal of Light Scattering, 2016, 28(1): 56.